Slow Cooker Potato Leek Soup is so easy to make! Chop up some veggies, throw them in the slow cooker with some broth and walk away.
Yup. Walk. Away.
It’s the one soup my kids ask for over and over. I really don’t know what it is about this soup, other than it is savory and comforting. Whatever. I will make what they ask for–especially if it’s as easy as this!
Autumn and winter are the perfect times of year for this flavorful soup. Once fall rolls in and the school year and activities are in full swing, you can bet this recipe makes a regular appearance on my meal plan.
I make it on those really busy nights (read = driving all over town picking up and dropping off kids) when it’s nice to have something ready and waiting.
Simple, straightforward ingredients and only a little washing and chopping, this is a star player in the slow cooker soup category.
How to Make Slow Cooker Potato Leek Soup
You will need:
- 4 medium to large potatoes, peeled (optional)
- 2-3 leeks, sliced, white and light green parts only
- 32 oz. chicken broth
- kosher salt
- Half-n-Half cream (optional)
Rinse, peel and cube the potatoes into 1″ pieces.
Slice the leeks and place in a bowl of water; swish them around to dislodge dirt and sand; let stand for 2-3 minutes (dirt/sand will sink to the bottom of the bowl).
Add potatoes, leeks and chicken broth to the crock pot (in this order).
Season with salt and pepper.
Cook on low heat for 6 hours.
Use an immersion blender or traditional blender to puree the soup.
Check flavor and season to taste.
Optional: If you like a creamier version, stir in 2 ounces of half-n-half cream.
How easy is that?!
What’s your favorite soup in the slow cooker?